Basic question on 2-2-1/3-2-1 Timing

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Original poster
Oct 28, 2013
Toronto, Ontario, Canada

With the 2-2-1/3-2-1 method, do you generally keep track of time from then you put the meat on, or when the smoker comes up to temperature?

I'm smoking some back ribs with 2-2-1 in the Canadian winter on my MES, and the temperature dropped a fair amount while I was putting the ribs on.  It's taken around 30 minutes to come back up to 225. and I'm guessing that I should probably leave them on in the initial stage for more that 2 hours as a results.

Any advice would  be greatly appreciated.
In your case start the timing after the ribs are in and the smoker is back up to temp. The difference of 30 minutes in the first stage will have no affect...JJ
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